Beet and Walnut Salad with Honey-Dijon Vinaigrette
Ingredients
For the Vinaigrette:
2 tablespoons honey
1½ tablespoons Dijon mustard
3 tablespoons red wine vinegar
1½ tablespoons minced shallots
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup plus 2 tablespoons vegetable oil
For the Salad:
10 ounces mixed greens
About ½ lb vacuum-packed roasted beets, cut into wedges
½ cup walnuts, coarsely chopped
3 ounces goat cheese
Instructions
For the Vinaigrette:
In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper.
While whisking, slowly add the vegetable oil in a steady stream until the mixture is well blended.
For the Salad:
Place mixed greens in a large bowl.
Drizzle with about half of the vinaigrette and toss to coat evenly.
Add the remaining vinaigrette as desired and toss again.
Arrange on a large platter or divide onto individual plates.
Top with beet wedges, walnuts, and crumbled goat cheese.
Serve immediately.